You know that saying, “What goes together, grows together”? Well, it definitely rings true for this delectable spanakopita and Moschofilero duo, the perfect Greek wine pairing.
If you’re not familiar with the saying, it’s meant to illustrate the concept that ingredients and dishes from a specific wine region or country will often pair well with the wines made there. A great rule of thumb to remember when in wine pairing doubt.
Moschofilero is an aromatic, late-ripening white variety mainly grown in Peloponnese, Greece’s southernmost peninsula. Easily recognized in the vineyard by its pink skin, Moschofilero produces fresh wines with bright acidity, plus citrus aromas, like lemon and pink grapefruit, along with spicy notes and floral aromas. Learn more about Moschofilero here.
This GAI’A Monograph Moschofilero hails from Nemea, Greece and is bright, dry, and crisp with more citrus fruit flavors than florals. GAI’A is known as a pioneer of the modern Greek wine revolution. The winery is named after “Mother Earth” as a nod to the ancient terroir which yields these world class wines. GAI’A produces wines in Nemea and Santorini, and I’ve loved every bottle of theirs I’ve tasted. Thank you, Winebow, for sending me this one, giving me the chance to create this delicious Greek wine pairing!
How to Pair Aromatic Wines with Aromatic Cuisine
Aromatic wines can be tricky pairing partners because they require dishes with flavors that won’t overwhelm their aromas. When determining what dishes to pair with aromatic wines, try to match the aromatic intensity of the wine to the aromatic intensity of the dish. A similar concept to figuring out what wines to serve with acidic dishes.
Moschofilero is the perfect match for herb-laden dishes like Spanakopita – a Greek classic and a staple in my house growing up! It’s the ideal appetizer for the holiday season, too.
How to Make Spanakopita
Check out my original recipe for Spanakopita made with puff pastry here. Or try my family’s version of spanakopita made with phyllo below.
- 3 large eggs
- 2 cups crumbled feta
- 4 tbsp olive oil
- 1.5 lbs. baby spinach. Wilted in a pan, then squeezed of excess liquid
- 1/4 cup fresh parsley, finely chopped
- 1 white onion, finely chopped
- 1/3 cup finely chopped fresh dill
- 1 bunch scallions, trimmed and thinly sliced
- 2 cloves of garlic, minced
- salt and pepper
- 1/4 tsp nutmeg, preferably freshly grated (or cinnamon)
- 1 17.3 oz package of phyllo sheets
- Butter, as needed
Wilt the spinach in batches in a pan over medium heat with just a bit of olive oil as needed. Place the spinach in a colander over a bowl, then squeeze out excess liquid from the spinach once cooled.
Next, sauté the onions, garlic, and green onions with olive oil and red pepper flakes. Scramble the 3 eggs in a large bowl and add the wilted spinach, sautéed onions/garlic, chopped herbs, crumbled feta, and spices.
Melt butter in a small saucepan. Layer phyllo sheets in a rectangular baking pan or dish, brushing with butter between each layer or every other layer. Once a substantial base has been formed, spread in the spinach mixture. Continue to layer phyllo sheets brushed with butter in between over the mixture. Cut into squares before baking. Bake in the oven at 375°F until golden brown and crispy (45m-1hr).